AIR FRIED ARANCINI

Breaded and fried cheese and rice balls…Arancini sounds cooler.

Typically, you take leftover Risotto, roll into a ball, stick a chunk of mozzarella or other cheese inside, reform it into a ball, bread with seasoned bread crumbs, then deep fry it. Well, I did use risotto and breadcrumbs and cheese, but I “fried” them in an air fryer. Much easier, much neater in the long run, and just as tasty.

I suggest making your chosen risotto recipe the day before and cool overnight in the refrigerator. Dipping sauce can be marinara, garlic aioli, salsa, pesto, Ranch…it’s up to you.

Check out my Mushroom Risotto recipe as there isn’t one here.

Ingredients:

• 2 cups cooked risotto or any rice

• 2 eggs

• 1/2 cup grated parmesan

• 1/4 cup butter, melted

• Kosher salt and black pepper

• 2 ounces of mozzarella or sharp cheddar, cut in 1/2 inch cubes

• 1 cup panko crumbs

• 1/4 cup regular bread crumbs

• 1/4 tsp garlic powder

• Cooking spray

Directions:

• Beat 1 egg and combine with cooked cooled risotto, parmesan cheese, butter, 1/4 tsp salt and a pinch of pepper and place in a bowl.

• Roll the rice mixture into 1 1/2 inch balls then press a cube of cheese in the center, reshape the ball.

• Mix panko with the regular breadcrumbs, add a pinch of salt and pepper, and the garlic powder. Beat the other egg with 2 tsp milk. Dip the rice balls into the egg then coat completely with the bread crumbs. Place the balls on a dry plate and place in the refrigerator for 30 minutes.

• When ready to fry, preheat the air fryer to 400 degrees. Coat the rack or basket with cooking spray and spray the rice balls. Cook for 10-12 minutes. until golden brown. Sprinkle with salt immediately and serve.

• Serve with marinara or your favorite dipping sauce.

• The rice balls can be made ahead of time without breading and placed in the refrigerator for a few hours or overnight. Bread them just before frying.